MUSHROOM SOY SAUCE RECIPE /MUSHROOM BRUSCHETTA WITH CREAM CHEESE/BEST WAY TO COOK MUSHROOMS ON TOAST
This Mushroom Soy Sauce recipe will blow your mind. Mushroom bruschetta with cream cheese is basically the best way to cook mushrooms on toast. My mushroom soy sauce recipe has converted many non mushrooms lovers. This mushroom soy sauce recipe seems to make the mushrooms taste meaty and the butter gives the mushrooms a depth in flavour as well as a nice glistening shine.
My mushroom soy sauce recipe is one i'm super proud of. It really is the best way to cook mushrooms on toast. Mushroom bruschetta with cream cheese is satisfying and its a great starter and not only for vegetarians.
The cream cheese gives this mushroom soy sauce recipe balance and cuts through the richness. Try the mushroom soy sauce recipe with the mushroom bruschetta with cream cheese as your next dinner party appitiser and i assure you your guests will be happy.
Another reason i like this mushroom soy sauce recipe as a mushroom bruschetta with cream cheese is because its so simple. Easy appitsers allow you to focus on a show stopping main course.
I will regularly enjoy this mushroom soy sauce recipe as a mushroom bruschetta with cream cheese for either a nice breakfast along with a poached egg, for brunch and occasionally as a late night snack when i'm craving a hit of flavour.
Try my mushroom soy sauce recipe as a topping for your mushroom bruschetta with cream cheese today and let me know what you think in the comments below. This mushroom soy sauce recipe really is the best way to cook mushrooms on toast.
Ingredients:
4 Button mushrooms or chestnut mushrooms
2 knobs of butter
2 tbsp soy sauce
Pinch of salt and pepper
1 tbsp olive oil
Crusty bread
1 clove of garlic
Sprinkle of Parmesan cheese
1 tbsp cream cheese
Fresh basil for garnish
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Hi there! Are you new to Absolutely Effin Delicious? If so, here's what you need to know -- I like to cook A LOT and I mean A LOT, so I use this channel as a platform to explore a range of different recipes and most importantly to help you learn how to cook food that is Absolutely Effin Delicious! If you would like to see me cook anything in particular then please leave a comment below and I will give it a go!
Lithuanian Mushroom Sauce (Champignions or Forest Mushrooms)
It's mushroom season so what better way to eat mushrooms than in a white sauce? I found many variations of this sauce (will post links below). Serve with pork chops, fried chicken, or just about any starchy food (potatoes, noodles, even buckwheat).
This particular variation was chosen in part because it is versatile. It could serve one or two people as an accompaniment to a starch as a main dish, or several people as a topping for pork chops, etc. The sauce is light enough due to the milk to be edible as a side dish, but substantial enough to make a solid part of a meal.
Recipe:
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200g (or at least 150g) mushrooms (chantreles, boletes, etc, or even white button mushrooms). Large mushrooms should be cut into a few pieces if needed, and mushrooms that are washed should be dried for an hour before starting.
1 Tbsp (approx 8-10g) all purpose flour.
2Tbsp or 20 g butter.
1 medium onion, finely diced.
1c (250ml) milk, broth, or water
1 sprig of parsley, finely chopped
1 sprig of dill, finely chopped (ror substitute other herbs depending on pairing)
1 spoonful sour cream
Salt and pepper to taste,
Sautee onion in butter until beginning to brown. Add mushrooms and fry until well roasted and fairly dry.
Add flour and stir until flour is browning.
Stir in milk., herbs, salt, and pepper, Stir until thickened
Remove from heat. Stir in sour cream and let sit for a few minutes to rest.
Videos that this would pair nicely with:
Lithuanian potato pancakes:
Kugelis:
Cepeliniai:
Stuffed potato pancakes:
Hedgehog dumplings
Recipe sources:
Beef Tenderloin with Wild Mushroom Rub Recipe
Beef tenderloin makes such an elegant entrée and it is wonderful on a buffet. This recipe incorporates dried wild mushrooms into a delicious rub that adds an amazingly rich crust to the beef. Use your favorite dried mushrooms to adjust this rub to the finished flavors you desire. The sherried mushroom cream sauce that finishes this dish is incredible and will please the most discerning palate.
Wild Mushrooms in Olive Oil
In this video we preserve wild mushrooms, Winter Chanterelles, in Extra Virgin Olive Oil, a garlicky savory treat to serve as an appetizer or topping for whatever you wish. Adapted from an Italian recipe, this is a simple and delicious way to preserve your wild mushrooms.
We show about foraging these particular mushrooms, Winter Chanterelles AKA Yellowfoot Chanterelles (Craterellus tubaeformis), and how to make the dish. We really hope you enjoy as much as we do. These are going to be a constant in our house from here on out!
1 C vinegar of your choice, 1 cup water, 3 garlic cloves, Peppercorns, a bay leaf, Olive oil, and of course your favorite wild mushrooms. Any will do, but we chose yellowfoot because of their abundance this year.
Foraging knife and bag set, This is a paid Amazon Link. By clicking this link you will be redirected to Amazon. -
To get some super awesome Mushroom Wonderland merchandise with several designs and logos please visit our website at
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We will not accept any responsibility for negligence or accidental ingestion of poisonous mushrooms or plants. These videos are not intended to be a definitive field guide, but rather a starting point to become familiar with habitat, Everyone is encouraged to do their own studies, acquire literature or internet resources to safely and confidently identify wild foods before they eat them. When eating a new wild mushroom, it is advised to start with only a small amount, and make sure that it is fresh and that it is cooked thoroughly. Some mushrooms do not agree with certain individuals, and this is typically discovered on a case-by-case basis. Even the most edible of mushrooms contain compounds that can be tough for the human digestive tract to handle. Some “edible” species have small amounts of certain toxins that will easily break down with cooking. Fungi contains a molecule known as chitin that is the same thing that makes the exoskeleton of shellfish so hard, and cannot be broken down by the human digestive system, so it is another good reason to thoroughly cook mushrooms. All the ideas expressed in the comments should be taken with a large grain of salt. I don’t think there is any other field of study or science that has more misinformation being shared so freely and boldly. Mushroom Wonderland and Aaron himself have no opinion and neither encourage nor discourage the use of mushrooms containing mind-altering compounds. These mushrooms contain powerful chemicals and should be treated with a high level of responsibility. Any video topics on the habitat, natural distribution, and morphological features of psychoactive mushrooms portrayed on this channel are purely for scientific and educational purposes.
Contact Aaron and Mushroom Wonderland at ahilliardmedia@gmail.com Kitsap Peninsula Mycological Society- Puget Sound Mycological Society - North American Mycological Society-
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Contact Aaron and Mushroom Wonderland at ahilliardmedia@gmail.com
Kitsap Peninsula Mycological Society-
Puget Sound Mycological Society -
North American Mycological Society-
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Wild mushroom pasta sauce with home made guanciale
Yummy wild mushroom pasta sauce made with our home made guanciale.
This method uses no added salt as the home made guanciale provides all the seasoning needed.
First:
Dry sauté your wild mushrooms. Cook that water out!
Then remove from pot.
Add guanciale or pork skin and start to render the delicious fat out of the guanciale.
Watch your heat! Home made guanciale can scorch super fast. It did in the video, still taste great but the house smelled for a day or two! Medium heat is fine.
Then add your tomatoes. You can used crushed tomatoes or Italian style. We used our home made and preserved in olive oil tomatoes. They are seasoned with a bit of rosemary as well.
Cook the sauce for approx 10 minutes. Add a generous handful of parmesan or pecorino Romano to the sauce at the end.
Toss your al dente pasta in the sauce, plate and top with some more cheese of your choosing.
Simple and delicious!
Video on preserving tomatoes Italian style:
Video on making simple home made guanciale:
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